Voskehat is Armenia’s most well-known variety. Capable of high levels of ripeness, Voskehat was widely utilized during the Soviet era to produce sherry-styled fortified wines known as kherez and served as a base for brandy. Now, with the Armenian wine renaissance in full swing, Aimee Keushguerian is harvesting her Voskehat at peak phenolic character in order to accentuate the berries’ natural texture. Fermentation is done exclusively in stainless steel to preserve acidity, the wine is bottled directly from tank. Heady aromas of peach blossom and apricot lead into alpine herbs and marzipan. Enjoy alongside roasted pork and bulghur pilaf.

RED

When Armenia was absorbed into the Soviet Union in 1921, the identity of many Armenian varieties was obscured and eventually forgotten. Due to the Soviet demand for brandy, fermented fruit juice gained anonymity, and many vineyards were replanted to maximize yields. For Zulal’s flagship red, Aimee sources hand-harvested Areni fruit from two villages in Vayots Dzor Aghavnadzor and Khachik. Long-term contracts with villagers ensures the survival of these pre-phylloxera (and in some cases, pre-Soviet) plantings. Aimee and her father are now working to genetically identify the myriad of varieties indigenous to Armenia.

WHITE